Turkey Ragout Over Rice
|Skinless boneless turkey breast||1 Pound, cut into 1 inch cubes|
|Non stick cooking spray||1|
|Water||1 1⁄4 Cup (20 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Chopped green peppers||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||2 Tablespoon|
|Dried italian seasoning||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Hot cooked rice||4 Cup (64 tbs)|
Spray a large saucepan with no-stick spray.
Heat the saucepan over medium heat.
Add the turkey, then cook and stir just until all sides of the turkey cubes are browned.
Add 1 cup of the water, the tomatoes, onions, green peppers, garlic, lemon juice, Italian seasoning and black pepper.
Reduce the heat, cover and simmer for 12 to 15 minutes or until the turkey is no longer pink.
In a small bowl, stir together the cornstarch and the remaining 1/4 cup of water.
Then stir the mixture into the saucepan.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Then cook and stir for 2 minutes